Many perennial and biennial herbs live throughout the winter, despite freezing temperatures. These include some "Mediterranean" herbs, which you may not immediately think of as being cold-hardy. But certain herbs have developed adaptions that do make them more winter-resistant.

Having small leaves is one example: a smaller leaf presents a smaller surface area to the elements. As a result, they lose less moisture through evaporation during winter's dry, windy, frozen conditions than do bigger leaves.

Learn about seven Mediterranean herbs tough enough to get through winter unscathed.

How to Use Mulch With Herbs

Always check that an herb is suited to your hardiness zone before planting it. If it's only borderline hardy where you live, mulch it lightly for winter. Just be sure to pull the mulch away as temperatures rise in spring (to avoid smothering).

Culinary Sage (Salvia officinalis)

Often associated with chicken stuffing (for which it acts as a seasoner), culinary sage is a perennial herb in the mint family with a musky, earthy aroma. If starting sage outdoors from seed, sow about 1/8 inch deep and around the date when, on average, the last spring frost is predicted.

But sage seed takes up to six weeks to germinate, so many gardeners choose to buy plants that have already been started at the garden center, setting them out after the threat of frost has passed.

• Mature Size: 2 to 3 feet tall and wide
• Sun Exposure: Full sun
• Soil Type: Well-drained loam
• USDA Hardiness Zones: 4 to 10

Common Thyme (Thymus vulgaris)

Another perennial herb, common thyme is popular as a flavoring agent in Italian dishes. Sow thyme seed 1/4 inch deep (or plant seedlings that have already been started) in late spring after the danger of frost has passed.  

A member of the mint family, common thyme has creeping relatives with landscaping uses, such as red creeping thyme (Thymus serpyllum 'Coccineus'). Creeping thyme is edible, but Thymus vulgaris is the preferred thyme for culinary purposes.

• Mature Size: 6 to 12 inches tall and wide
• Sun Exposure: Full sun
• Soil Type: Well-drained loam
• USDA Hardiness Zones: 5 to 9

Italian Parsley (Petroselinum crispum var. neapolitanum)

Flat-leafed, or "Italian" parsley may not be as popular as a garnish as is curly parsley (var. crispum), but it has a stronger taste, making it the superior parsley to use as a flavoring agent. Parsley is a biennial in the celery family. Since parsley doesn't germinate as well as many other herbs, set out already-started plants in spring after the last frost date. 

• Mature Size: 9 to 12 inches tall and wide
• Sun Exposure: Full sun to partial shade
• Soil Type: Well-drained, fertile, and evenly moist
• USDA Hardiness Zones: 2 to 11

Oregano (Origanum vulgare)

The perennial herb, common oregano is in the mint family. Commonly used to season our foods, you will find it in everything from Italian sauces to submarine sandwiches. Like other Mediterranean herbs it is easy to grow as long as you give it plenty of sun and a soil that is well-drained, but only average (at most) in fertility.

The flavor of oregano can actually suffer if it is grown in overly fertile soil. Sow the seeds in mid-to-late spring (depending on how cold it gets where you live). Since the seeds need sunshine to germinate, simply press them lightly into the soil (rather than covering them with soil).

• Mature Size: 1 to 2 feet tall and wide
• Sun Exposure: Full sun
• Soil Type: Well-drained, with low-to-average fertility
• USDA Hardiness Zones: 4 to 10

Mint (Mentha spp.)

Mint is sweeter than the other herbs considered here, which is one reason why it's used to flavor candies. The problem with this highly fragrant herb is that it tends to spread out of control too easily, usurping garden space not intended for it.

The best way to keep it in check is to grow it in a pot instead of directly in the ground. There's another advantage to growing the perennial herb, mint in a pot: You can sow your seed (1/4 inch deep) in the pot indoors while it's still cold outdoors, then place your mint seedlings on a patio once danger of frost has passed.

• Mature Size: 12 to 18 inches tall, 18 to 24 inches wide
• Sun Exposure: Full to partial sun
• Soil Type: Well-drained loam
• USDA Hardiness Zones: 3 to 11

Lovage (Levisticum officinale)

Lovage is a perennial herb in the celery family. Indeed, it tastes like celery and can be used to flavor the same dishes (soups, for example) that you flavor with celery.

Lovage seed is slow to germinate, so plant already-started plants in late spring, once danger of frost has passed. It often reseeds if you allow the plant to go to seed and let the seed drop on the ground.

• Mature Size: 3 to 6 feet tall (when in flower), 2 to 3 feet wide
• Sun Exposure: Partial sun to partial shade
• Soil Type: Well-drained loam that never fully dries out
• USDA Hardiness Zones: 4 to 8

Chives (Allium schoenoprasum)

Grass-like and bearing an oniony taste, common chives are often cut up in salads. Even the purple flowers are edible (as well as being ornamental).

As an added bonus, chives' oniony aroma tends to repel pests. Unlike its relative, the common onion (Allium cepa), chives are perennial. Sow the seeds in mid-spring, about 1/4 inch deep.

• Mature Size: 10 to 15 inches tall and wide
• Sun Exposure: Full sun to partial shade
• Soil Type: Well-drained, fertile loam
• USDA Hardiness Zones: 3 to 9